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1223. Brown Stock (1). Put five pounds of shin of beef, three pounds of knuckle of veal, and some sheep's trotters or cow-heel into a closely-covered stewpan, to draw out the gravy very gently, and allow it to become nearly brown. Then pour in sufficient boiling water to entirely cover the meat, and let it boil up, skimming it frequently; seasoning it with whole peppers, salt, and roots, herbs, and vegetables of any kind. That being done, let it boil gently five or six hours, pour the broth off from the meat, and let it stand during the night to cool. The following morning take off the scum and fat, and put it away in a stone jar for further use. 1224. Brown Stock (2). Brown stock may be made from all sorts of meat, bones, remnants of poultry, game, &c. The shin of beef makes an excellent stock. 1225. Brown Gravy. Three onions sliced, and fried in butter to a nice brown; toast a large thin slice of bread until quite hard and of a deep brown. Take these, with any piece of meat, bone, &c., and some herbs, and set them on the fire, with water according to judgment, and stew down until a rich and thick gravy is produced. Season, strain, and keep cool. 1226. Goose or Duck Stuffing. Chop very fine about two ounces of onion, of green sage leaves about an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter about as big as a walnut, &c., the yolk and white of an egg, and a little pepper and salt; some add to this a minced apple.